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Organic Quinoa for Breakfast? Here’s How I Prepare It

Organic Quinoa for Breakfast? Here's How I Prepare It

I am a huge, huge fan of quinoa and eat it for dinner several times per week. In fact, quinoa with kimchi or other fermented foods might be one of my absolute favorite meals. Wanting to see how I could incorporate organic quinoa into my breakfast and seeking a gluten-free alternative to oatmeal or oat […]

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LivingMaxwell.com

I am a huge, huge fan of quinoa and eat it for dinner several times per week.

In fact, quinoa with kimchi or other fermented foods might be one of my absolute favorite meals.

Wanting to see how I could incorporate organic quinoa into my breakfast and seeking a gluten-free alternative to oatmeal or oat bran, I tried making quinoa porridge. And, I was pleasantly surprised at the results.

The key to it is to take the quinoa and put it in a coffee grinder in order to get finely ground quinoa flour.

Once you have that, you then prepare it exactly in the same way as you would oatmeal.

To be honest, the taste seemed a little strange in the beginning because for my entire life I have been eating oatmeal and expected something similar. Furthermore, it was pretty dry when eaten alone.

However, once I added in nuts and fruit, that made an enormous difference and I really started to enjoy it.

If you’re looking for a gluten-free breakfast alternative, definitely give this one a try and let me know what you think.

For sure, I’ll be eating this again and quinoa flour is great to take with you when traveling.

HOW TO PREPARE

1) Take 1 cup of quinoa and put it in a coffee grinder to make quinoa flour.

(I use a Bodum coffee grinder and love it. For this recipe, I also used Alter Eco organic quinoa).

2) Put the quinoa flour in a pot with 2 cups of filtered water, bring to a boil, and constantly stir.

3) Once it reaches a boiling point, turn off the heat, cover, and occasionally stir.

4) Wait 10-15 minutes and then serve with organic raspberries and organic walnuts.

If you’d like to make it a little bit more sweet, you can add unfiltered raw honey or organic coconut palm sugar.


6 Comments

  • Hi Max. Just a quick update on my recipe above…

    We substituted fresh pomegranate for the apple and organic coconut for the sunflower seeds on the weekend.
    Vibrant red, blue and white, the crunchy burst of zing from the pomegranate, soft chewy blueberries, and sweet coconut – this is a perfect Christmas breakfast!

    Enjoy 🙂

  • Karen A. says:

    Hi Max, I made quinoa “oatmeal” the other morning, and it takes awhile. Are you grinding it to shorten the cooking time?

    • Max Goldberg says:

      Hi Karen,

      I am grinding it to get a different texture and to give it more of an oat bran or breakfast-like quality. The time issue isn’t too much of a consideration for me.

      Live well,
      Max

  • Hi Max
    I am also a huge fan of quinoa since being introduced to it a few months ago and enjoy it several times per week. I regularly enjoy it as a warm salad, (I have three fave versions for that). But I’d love to share my breakfast quinoa with you – it’s a really quick breakfast perfect for during the week.

    I cook the quinoa as directed. While it’s cooking, I place the following in my breakfast bowl
    – small handful of organic/wild dried blueberries
    – 1 organic diced apple
    – 1 tbsp raw organic coconut oil
    – 1-2tbs activated sunflower seeds.

    Once the quinoa is cooked to my liking, I add it to the bowl. The heat from the quinoa brings out the flavour of the other ingredients beautifully! It’s like dessert for breakfast, but it’s full of nutritious goodness.

    I have just bought my first pomegranate and I am looking forward to trying it on the weekend in the above recipe.

    Quinoa serving size note – I usually cook 1/2 cup in 1 cup water, and use half this amount for breakfast and half for a lunch salad – this is very filling and satisfying.

    Love your site!
    Kind regards
    Sherrie

    • Max Goldberg says:

      Hi Sherrie,

      Thanks so much for sharing your recipe! It sounds fantastic.

      Also, I truly appreciate your kind words.

      Live well,
      Max

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